Ingredients
Chicken Marinade
- 1 lb boneless chicken thighs, cut into 2-inch pieces
- 1 tbsp lime juice
- 1 tsp salt
- ½ tsp white pepper powder
Base and Paste
- 1½ tbsp oil
- 1½ cups yellow onion, sliced thin
- 1 green chili, diced (adjust for heat)
- 1-inch ginger, chopped
- 4 garlic cloves, chopped
- 12 cashews (or blanched almonds if needed)
Whole Spices
- 4 green cardamom pods
- 12 black peppercorns
- 5 cloves
- 1 tsp cumin seeds
Ground Spices & Others
- 1 tsp cumin powder
- 1 tsp coriander powder
- ½ tsp white pepper powder (adjust to taste)
- ¼ tsp salt (or to taste)
- 1 tbsp ghee or butter
- 3 tbsp plain yogurt, whisked
- ½ cup water (adjust for consistency)
- ¼ cup heavy cream
- ¾ tsp garam masala
- 1 tbsp dried fenugreek leaves (kasoori methi), crushed
Instructions
- Marinate the Chicken: In a bowl, mix lime juice, salt, and white pepper powder. Toss the chicken pieces in this mixture until evenly coated. For best results, allow the chicken to marinate longer to enhance the flavors.
- Sauté Onions: Heat oil in a large pan over medium heat. Add sliced yellow onions and sauté until they become translucent, about 3 minutes.
- Add Aromatics and Cashews: Stir in the diced green chili, chopped ginger, chopped garlic, and cashews. Cook this mixture for another 2 minutes, stirring frequently to prevent sticking.
- Prepare the Spice Tempering: In the same pan, increase heat to medium and add ghee or butter. Then add green cardamom pods, black peppercorns, cloves, and cumin seeds. Sauté these whole spices for about 30 seconds until fragrant.
- Cook Chicken: Add the marinated chicken pieces to the pan. Cook on high heat for 4 to 5 minutes, stirring occasionally, until the chicken turns white and begins to cook through.
- Add Ground Spices: Sprinkle cumin powder, coriander powder, additional white pepper powder, and salt over the chicken. Mix thoroughly to coat the chicken with the spices.
- Simmer Chicken: Reduce the heat to medium-low and cook the chicken for an additional 3 to 4 minutes, allowing the spices to infuse.
- Incorporate Yogurt: Lower the heat to low. Gradually stir in the whisked yogurt to the chicken mixture, stirring continuously to prevent the yogurt from curdling. Cook for 2 to 3 minutes until the oil starts to separate from the gravy.
- Add Water and Simmer Covered: Pour in ½ cup of water and stir to combine. Cover the pan and simmer on low heat for 10 to 12 minutes to let the chicken tenderize and flavors meld.
- Finish with Cream and Spices: Remove the lid and stir in the heavy cream, garam masala, and crushed dried fenugreek leaves (kasoori methi). Let the curry simmer uncovered for another 2 to 3 minutes until the sauce thickens slightly and the flavors blend beautifully.
Notes
- Marinate the chicken longer for deeper flavor absorption, ideally at least 1 hour or overnight.
- Adjust green chili quantity based on your preferred spice tolerance.
- Cashews can be substituted with blanched almonds if necessary.
- Stirring yogurt gradually and on low heat prevents curdling and ensures a smooth sauce.
- Kasoori methi adds an authentic aroma; if unavailable, omit or substitute with a small amount of fenugreek powder.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
